| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
British |
Thoroughly, Modern, British |
1 |
servings |
INGREDIENTS
| 4 |
md |
Sized balls of beetroot |
| 2 |
tb |
Finely chopped shallots |
| 2 |
tb |
Balsamic vinegar |
| 4 |
tb |
Peanut oil |
| 2 |
tb |
Swedish mustard |
| 2 |
tb |
Red wine vinegar |
| 6 |
tb |
Whipping cream |
| 2 |
tb |
Freshly dill |
| 8 |
|
Rollmop herrings |
INSTRUCTIONS
Peel and finely slice the beetroot, place it in a shallow dish, season with
salt and plenty of pepper, scatter over the shallot, balsamic vinegar and
oil. Cling film and store in the fridge for 24 hours. For the dressing
combine the mustard, vinegar, cream, dill and a seasoning of salt and
pepper and set aside.
To serve arrange the beetroot on plates and top with the rollmop and then
drizzle over the dressing.
Converted by MC_Buster.
Posted to Digest bread-bakers.v097.n, converted by MM_Buster v2.0l.
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